Thursday, March 24, 2011

Coconut Roasted Sweet Potatoes

Getting ready to write this post, I noticed a trend. My blogs seem to bring out a lot of guilty secrets. I've used this safe place as a stage to confess to an aversion to meatballs, a love for rich breakfasts, a nasty habit of picking topping off of fruit crisp, and a failure to buy onions at the grocery.


I have a theory about it. (Like I do about most things.) There are few places where I can share my foibles and inadequacies without being judged. If I tell my real live friends that I am addicted to chocolate, hate meatballs, or never make a grocery list, they would likely drop me like hotcakes. But you, my dear reader, will probably come back in spite of it all.


You'll stand by me as I rant about my chocolate cravings. You'll read my fried rice recipe even though it doesn't have a single photo of the actual dish. You will come back for more. Because you are loyal. Or kind. Or a little bit of both.


Thank you, readers. On to my confession. I have been a frequent user of Coconut Oil for years, even before Melissa Clark (New York Times food writer) announced that it is no longer on the banned-foods list. There you have it. It's out, and I'm not ashamed. Here's my latest recipe, courtesy of Melissa Clark and the New York Times. If you like coconut, this is the thing. If you like sweet potatoes and nutmeg, this is really the thing. It's delicately coconut-y with an almost elusive hint of nutmeg (I reduced the amount of nutmeg from the original). The sweet potatoes get soft from the long roasting time. And, best of all, no guilt. Coconut oil is BACK!


Coconut Roasted Sweet Potatoes, adapted from the New York Times


1 1/2 tablespoons virgin coconut oil
4 sweet potatoes, peeled and cut into 1/2-inch chunks
2 teaspoons light brown sugar
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
a generous grating of fresh nutmeg
toasted coconut, optional, for garnish

Preheat the oven to 350*. Melt the coconut oil by putting it in the microwave or on the stovetop for a minute or so.

In a nice large bowl, toss together the sweet potatoes, melted coconut oil, sugar, salt, pepper and nutmeg.

Spread the potatoes in an even layer on a large aluminum  baking sheet. Roast, tossing occasionally, until the potatoes are cooked through and beginning to develop a brown crust. This will take about an hour, depending how done you like them.

Garnish with optional toasted coconut and serve warm, hot, or at room temperature.

4 comments:

  1. OH WOW this sounds YUM! Definitely want to try!:)
    ---
    Daniela
    http://isreview1.blogspot.com

    ReplyDelete
  2. I loooooove coconut oil. It makes spectacular crumb topping--better than margarine because of the superior flavor (but, I think I have told you this before . . . I'm sorry, I'm repeating myself).

    I love it in lemon curd also . . .

    But, back to the baked sweet potatoes--these look fantastic. Coconut and sweet potatoes are an awesome combination.

    ReplyDelete
  3. This is a great new way to make sweet potatoes. I have to try this one out soon.

    ReplyDelete
  4. I LOVE coconut oil and use it regularly, I'll definitely try this recipe, sounds and looks delicious.

    ReplyDelete

Note: Only a member of this blog may post a comment.